100% whole grain buns?
 

For about 2 weeks, our local stores carried Sara Lee 100% Whole Wheat
sandwich buns. Then they stopped.

There are LITERALLY no whole grain buns anywhere in this town!

I called Sara Lee and asked what was up, and they told me they are
powerless...they ship what the stores order.

So I'm on a quest. Can I make them at home?

>Maybe.
>Are you any good at baking?

My wife is. She used to make bread once a week before we switched to
a higher fiber diet.

I can't seem to find any recipes that don't use some amount of white
flour.

"Bob (this one)" > wrote in message
...
> wrote:
>>>Maybe.
>>>Are you any good at baking?
>>
>>
>> My wife is. She used to make bread once a week before we switched to
>> a higher fiber diet.
>>
>> I can't seem to find any recipes that don't use some amount of white
>> flour.
>
> 100% whole wheat flour will result in a dense bread that most people
> find unpalatable. One work-around is to put extra gluten into the mix,
> but that's a trial and error exercise.

Try the extra gluten, and also try using King Arthur White Whole Wheat
flour. This is not white flour, it is 100% whole wheat flour that is
just a different variety than the typical whole wheat flour you buy in
stores (which I think is red? not sure). Anyway, the white whole wheat
is a definite improvement, though your tastes will have to decide. I
substitute white whole wheat for part of the white flour in most of my
everyday baking (anywhere from 25-60%, depending on the recipe). I
haven't tried making buns, though (just muffins, cookies, quick breads,
pancakes, a few cakes...).

Good luck! I hope you can find the Sara Lee buns someplace -- I had
them recently, and thought they were very good.

Chris